2.Cover and cook on low-heat setting for 2 1/2 to 3 hours. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Just before serving, stir in cilantro. Serve dip with toasted pita wedges and/or tortilla chips.

Ingredients

Two 8 ounce tubs cream cheese with chive and onion

One 10 ounce can chopped tomatoes and green chile peppers

1/4 cup milk

1 teaspoon ground cumin

1/2 teaspoon fajita seasoning

2 cups finely chopped cooked chicken

2 cups shredded American cheese (8 ounces)

2 cups shredded Monterey Jack cheese (8 ounces)

One 15 ounce can white kidney (cannellini) or small white beans, rinsed and drained

I know. I know. I just posted a recipe for taco soup. What can I say, I love Mexican food!

My mom used to make this for us Pitts kids all of the time and we loved it. It is super easy – only takes about 10 minutes to prepare.

Taco Dip

1 can of refried beans

1.5 cup of sour cream

1 pkg. of taco seasoning

1.5 cup of shredded cheddar cheese (I like the Kraft Mexican mix)

2 tomatoes chopped

1 small can of sliced black olives

chopped green onions
Spread one can of refried beans on a platter. Then top with mixture of 1.5 cup of sour cream and one package of taco seasoning. Then top with 1.5 cups of shredded cheese. Then top with chopped tomatoes and sliced black olives. Sprinkle green onions on top. Refrigerate for an hour.